A la Carte

 

 

Starters

 

Gratinated lobster with Provençal cherry tomato salsa and fresh herbs

 

Purple artichoke carpaccio with lemon, rocket and edible summer flowers

 

Burratini with cherry tomato salad and basil crisp

 

Gambas tartar with avocado crème, spring onion, chili & fresh raspberry vinaigrette

 

Whole baked baby cauliflower with crispy fried capers, truffle crème and fresh herbs

 

Panko fried chèvre served on a lettuce leaf bead with pomegranate vinaigrette

 

Classic toast Skagen (Scandinavian prawn toast) with lemon and fresh dill

 

Grilled asparagus with Yuzu hollandaise, gremolata and edible summer flowers

 

Salmon tataki with Asian salad, fresh ginger & chili crème and fried coriander

 

Mille feuille Provençal with grilled spring vegetables, chèvre crème and fresh herbs

 

 

Main courses

 

Summer truffle pasta with fresh herb oil and edible flowers

 

Fillet of Dorade Royale with lemon risotto, herb jus and Provençal vegetables

 

Panko and herb crusted cauliflower steaks with rice pilaff, Yuzu hollandaise and vegetables

 

Grilled baby lamb racks. Served with rosemary risotto and seared Provençal vegetables

 

Aubergine parmigiana with fresh basil oil and burrata

 

Saffron and chili scented lobster risotto with edible spring flowers

 

Open “lasagna” verdi with green spring vegetables, basil and fresh shaved truffle

 

Black Miso cod with seared baby bok choy and glass noodles

 

Fillet of wild salmon with baked baby fennel with Pernod. Served with crispy veg with piment d’espelette butter, wild rice and fresh herbs

 

Seared fillet of beef with crushed black pepper sauce and Provençal haricots verts. Served with truffle mashed potatoes and black tuile

 

Fillet of sea bass with fresh tarragon barley, Provençale vegetables and grilled lemon

 

 

 

Desserts

 

Salted caramel poached pears with almond crisp, vanilla mascarpone and gold leaf

 

Triologi of raspberries - Fresh, mousse and meringue with edible flowers 

 

Lemon and passion fruit cheese cake with fresh passion fruit coulis

 

Tarte au citron with flower meringue and fresh berries 

 

Cinnamon scented apple filo rose with vanilla crème and salted caramel crunch

 

Dark chocolate cake with speculoos crème, salted caramel espresso sauce and crunch

 

Lemon & Yuzu panna cotta with fresh fruit salad and edible spring flowers

 

Frangipane tarte with pistachio crème and raspberry

 

Dark chocolate and piment d’espelette mousse with strawberry salad

 

Raspberry tarte tropézienne with fresh raspberry coulis and pink tuile